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1
Preheat oven to 375 degrees.
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2
Prepare the chicken and set aside.
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3
Trim off the darkened ends of the endives.
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4
Split the endives in half lengthwise and cut the pieces into one-inch lengths crosswise.
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5
There should be about eight cups.
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6
Put the pieces in a casserole and add one-half cup of the chicken broth, the lemon juice, salt and pepper.
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7
Cover, bring to a boil and cook about 15 minutes.
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8
The liquid should have evaporated.
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9
If there is liquid, uncover and cook until liquid evaporates.
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10
Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk.
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11
When blended, add the remaining two cups of chicken broth, stirring rapidly with the whisk.
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12
Continue cooking, stirring often with the whisk, about 10 minutes.
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13
Add the cream, salt and pepper, and continue cooking about five minutes, stirring often.
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14
Add the chicken to the endives and two cups of the sauce.
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15
Stir to blend.
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16
To the remaining sauce add the egg yolk and blend.
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17
Spoon the creamed chicken mixture into a baking dish (an oval dish measuring 14 by 8 1/2 by 2 inches is ideal).
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18
Spoon the remaining sauce over all, and sprinkle with the cheese and bread crumbs.
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19
Bake in the oven 30 minutes or until piping hot and golden brown on top.
